Soak the lentils in the water about 1 hour. Transfer the lentils and the water to a heavy-bottomed pot, cover and cook over low heat until the lentils come to a boil, about 30 to 35 minutes.

1 cup (200 g) green lentils, rinsed and drained 1/2 cup (95 g) red lentils, rinsed and drained 1 onion, chopped 1 jalapeño pepper, seeded and chopped 2 cups (500 ml) vegetable broth ...

Kokum rice gives a delectable twist to regular rice dishes by adding the tanginess of dried kokum. Soak some basmati rice ...

Add the coconut and curry leaves, ensuring the coconut doesn't burn. Add the asaphoteda and toast for just a few seconds. Blend in a spice blender until mixture is very fine. Makes approx. 400 grams ...

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Ingredients 1tbspcanola oil 1medium yellow onion, finely diced 2medium tomatoes, finely diced 3tbspThai red curry paste, or to taste 1400-mL can unsweetened coconut milk 119-oz (540-mL) can green ...

Add the rinsed lentils and split peas to the bowl of a large slow cooker, along with the onion, coriander stems, ginger, pumpkin, spices, curry leaves and tamarind paste. Pour in enough water to cover ...

Add the stock cube, lager, salt and pepper, sultanas, sugar, tomatoes and curry leaves. Bring to the boil and add the lentils, then reduce the heat to a simmer, cover with a lid and cook gently ...

INGREDIENTS 1 cup water 3 1⁄2 cups vegetable or chicken broth, divided 1 cup dry brown lentils 1 tablespoon olive oil or coconut oil 1 large yellow onion, roughly chopped 4 to 5 cups peeled, cubed ...

Stir in the curry powder, cumin, coriander, turmeric and cayenne and cook for another 30 seconds or so to toast the spices, stirring constantly. Add the broth, lentils and tomatoes.